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Wednesday, 30 August 2017

Chapati is flattened wheat bread that
is quite popular in India and is served for dinner or even breakfast along with
veg or non-veg curries. The dough for making chapathi is made by kneading wheat
flour and water there were so many leftover chapatis. Today I
did not have mood to make any side dish for that. Then I remembered my
grandmother’s recipe with leftover chapatis. These pack nicely as
well for lunchbox. A filling dish, which is on the lower calorie and
carb side. This dish is spicy enough and can be just served with curd.
If you are left with few chapathis from previous day's dinner but don’t have
any side dish you can try this. To me left-over recipes like this one are
something to look forward to. So sometimes I purposely make extra chapathis to
make this one the next day.

Prep
time

Cooking
time

Serves

10
mins

15
mins

2

Cuisine: Indian

Recipe
Category: breakfast
varieties

Ingredients

Chapati
(Left over) -4

Cumin
seeds -1 tsp

Green chillies
-4 no’s

Onion-1 ¼ cup

Curry
leaves –few sprigs

Capsicum
-1 no

Ginger
garlic paste -2 tsp

Tomatoes
-1 cup

Red chili
powder -1 tsp

Coriander
powder -1 tsp

Garam
masala -1/4 tsp

Lemon
juice -2 tsp

Oil -2 tbsp.

Salt – to
taste

Method

1. Tear
the chapatis into small pieces. Chop the onion, tomato, curry leaves and slit
green chillies. Once the oil is hot, add the cumin seeds and fry
for a few seconds.

2. Add the diced onions and sauté until translucent. Now
add the diced tomatoes, capsicum, green chilies, and ginger-garlic paste and
keep sautéing until everything is blended.

3. Add some salt and fry till the tomatoes become
soft. Cook
closed under low flame for 5 minutes until the vegetables are cooked.

4. Now add
the turmeric powder followed by red chili powder, coriander powder and garam
masala.

5. Add chapathis and sprinkle handful of water so that the masala
can be easily absorbed by chapathis.

6. Fry for another 3 minutes until it is mixed
properly. Finally add coriander leaves. Mix well and
switch off.

Serving Suggestions

Serve this along with onion raita.Turn off
the heat and add the lemon juice. Serve hot with raita or curd.

Notes

This
is a simple version of kothu chapathi. You can add scrambled eggs finally to
make Egg kothu chapathi. You can add chopped carrots and green peas.

Tuesday, 29 August 2017

Whole toor dal
is a type of lentil and is also known as pigeon peas. This can be served with
rice or rotis for lunch or dinner. I prepared pulpy gravy that suited the beans
very well. Cool sunny winter afternoons are leisurely spent sitting and
shelling fresh beans. They are loved by everybody so much that they replace
dried beans and lentils in almost all the staples.Bangaloreans love their fresh
beans and lentils. When they are in season, families eat them at least for one
meal every day! They are not only very nutritious but also totally delicious.
They are creamy when cooked well and have a very mild bitter aftertaste. I use
them a lot in my kitchen. This time I cooked them a little differently so I
thought I should share this quick and easy recipe with you all.

Prep time

Cooking
time

Serves

10 mins

15 mins

2 persons

Cuisine: Indian

Recipe Category:
Dinner varieties

Ingredients

Fresh
peeled tur dal -2 cups

Onion
-2 no’s

Tomatoes
-3 no’s

Green
chili -1 no

Grated
ginger -1” piece

Garlic
finely chopped -4 cloves

Oil
-1 tbsp.

Cumin
seeds -1/2 tsp

Curry
leaves – few sprigs

Red
chili powder -1 tsp

Coriander
powder -1/2 tsp

Turmeric
powder -1/2 tsp

Salt
– to taste

Method

1. In a pan, add the oil, mustard seeds. Allow
them to splutter. Add the curry leaves and onion and fry till onion is soft.

2. Add
the tomatoes and cook on low flame for 10 minutes till tomatoes turn soft and
mushy.Put the
dry masala powders and fry for a minute; pour two cups of water and let it come
to a boil. Add the tur dal, enough salt and mix well; cook covered
in simmer for 5 minutes.

Monday, 28 August 2017

Brown rice is a
source of many beneficial nutrients, including fiber, magnesium, zinc and
vitamin B-6. White rice, which is refined brown rice, has smaller amounts of
these nutrients than whole-grain brown rice. I made idli with brown rice along with idly rice and it
came out well. Idlis are an indispensable part of a typical South
Indian breakfast menu No pre-planning, soaking, etc. and still we get to eat
idlis whenever we want..

I still love idlis made the
regular way. I
have used the whole ingredients and brown rice to make a healthy Brown idli....
Wow! Was so happy and could not wait for the next day to gobble the idlis. And as you can see, they came out really
well and we enjoyed it dipping into the chutney... Fiber rich food leading to
weight loss, Rich in Selenium which reduces the risk of colon cancer, Reduces
risk of metabolic syndrome. So we have to make in
lesser quantities & keep it for one day.

Prep time

Cooking time

Serves

4 hours

20 mins

Depends on individual

Cuisine: Indian

Recipe Category: breakfast
varieties

Ingredients

Brown
rice -2 cups

Idli
rice -1 cup

Urad
dal -1/2 cup

Aval
/poha -1/4 cup

Methi
seeds -1/2 tsp

Salt
-little

Method

1. Wash the brown rice 2-3 times to remove the impurities.Soak the brown rice and whole urad separately for 5 to 6 hours. Now drain the water
and grind them in the grinder adding salt & waterAdd water in regular
intervals.

2.Grind brown rice
with little water coarsely first.. Add washed poha to this mixture and grind till it forms a
paste of consistency just short of smooth. Mix both the batters well adding
salt with hands to kick start fermentation..

3. Keep in a warm
place for 8 hours or overnight. While making idlis, grease the idli molds with
little oil and fill it with the batter..

4. Steam for 15 to 20
mins or till the surface of the idlis look cooked. Allow it to cool.. Remove
the idlis using a knife or spoon..

Serving suggestions

Serve hot with chutney or sambar.

Notes

Do not make the batter too thick or too thin. The
consistency should be like our usual idli batter.